Follow these steps, and in no time, you’ll have a dish that feels like a warm hug from my family to yours:

1. Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, just like my mother used to do, filling the kitchen with that comforting aroma.
3. Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Sometimes, I imagine Nonna Rosa watching over my shoulder, nodding in approval.
4. Pour in the white wine, allowing it to simmer for a couple of minutes. This reminds me of my time in Italy, where wine is as essential as water in the cooking process.
5. Add the lemon juice and zest, stirring to combine. The citrusy notes brighten the dish, reminiscent of the vibrant markets I explored in Spain.
6. Toss the cooked pasta into the skillet, using the reserved pasta water to help emulsify the sauce as needed. Stir in the fresh parsley, infusing the dish with a burst of color and freshness.
7. Serve the pasta hot, topped generously with freshly grated Parmesan cheese, a staple in our family meals.